- 1/3 cup vodka
- 3 tablespoons soy sauce
- 2 tablespoons ketchup
- 2 teaspoons rice wine vinegar or white wine vinegar
- 1/4 cup vegetable oil
- 10 dried red chiles
- One 2-inch piece of fresh ginger, peeled and very thinly sliced
- 1 teaspoon Sichuan peppercorns
- 3 large garlic cloves, thinly sliced
- 1 3/4 pounds medium shrimp, shelled and deveined
- 3 scallions, white parts only, coarsely chopped
How to make this recipe
In a small bowl, stir the vodka with the soy sauce, ketchup and vinegar. In a large skillet, heat the oil. Add the chiles, ginger and Sichuan peppercorns and stir-fry over high heat until the chiles and peppercorns darken and the ginger starts to brown, about 2 minutes. Add the garlic and stir-fry until golden, about 10 seconds. Add the shrimp, season lightly with salt and stir-fry until just cooked, about 3 minutes.
Remove the skillet from the heat and slowly add the vodka sauce. Using a long match, carefully light the sauce. Return the skillet to the heat and bring the sauce to a simmer, stirring. Add the scallions; serve.
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